‘Spaghetti gratin’ is Christian Le Squer’s signature dish at 3 Michelin starred Le Cinq in the legendary Four Seasons Hotel Georges V in Paris. It’s basically a bucatini pasta made to form a shell, filled with a truffle cream and sauteed ham and mushrooms.
#michelinstar #signaturedish #pastarecipe #mushroomrecipe #finedining #finediningathome
23 Comments
Summary: The structural integrity of pasta is questionable
Recipe used if anyone wants to attempt to troubleshoot this:
https://press.fourseasons.com/content/fourseasons_pressroom/printView.html?pageToPrint=/content/fourseasons_pressroom/en/news/paris/2020/michelin_starred_rec
Let's see what Lionfield has to say about this 😂
Gotta applaud the chefs in the restaurant for daily prepping and cooking this dish.
Woahh!! I have never seen anything like this,this sure is a celebrity signature dish. So creative
Probably needed an additional binder, like starch or smthg
Still looks delicious though!
Some kind of strong starch like potato or tapioca at the butter + Parmesan stage might add structure to the pasta to help it not fall apart when you remove the square ring. Also I imagine the splitting fat from cheese and butter as it bakes could disturb the pasta, try using less.
That’s my thoughts, have you any I’d love to know
This sounds good for sure
Christian Le Zgeg mdrr
NGL concept of this is simple but super cool. Having a case for a creamy concoction sounds amazing
Maybe u should use fresh made pasta? Store bought pasta is quite dried already, causing it to be less startchy and their shape quite firm then fresh one. Adding butter into store-bought pasta, i'm afraid it will cause each strend of pasta to be coated with butter, causing them easier to seperate instead. Plus it's kinda hard hoping them to bind together to hold the structures especially with hot gravy-like and cream inside.
In other hand, using Fresh made pasta when meet with butter, will make them quite doughey, make it malleable enough to shaped and works as wall to hold the jus and cream.
Freeze it filled, dont forget to oil the form before then coat in cornstarch
is the canape warm when served?
I think the trick is to use starchy water to cook the pasta, making it extra tacky and sticky. In restaurants they are usually using the same pasta water throughout service, causing it to be very starchy.
5 times? I'd stopped at 3 times max, even if it's for content-making. Thanks for sharing.
Good tips in the comments..
We use grease proof paper to line the molds..
Very feedly dish..
The pasta may have egg wash applied at assembly as “ glue “
Dude.. it's like eating wheat grain by grain feeling SPECIAL about it – instead of making flour and than bread out of it.. ridiculous.
When you don't know how to cook you pretend it
Using parchment paper might help ❤
what if you add an egg to the pasta mixture before coating the pasta with it?
Deep fry it
Hey @lennardy it's refreshing and surprising to randomly see someone making the same dish we had to make every day when I use to work at one of his restaurants. I took a look at the recipe you referenced…and yes it's about 1/4 of the recipe bit what you have is the actual accurate recipe.
1)From what I saw, you didn't make the full 500g of bucatini into the bowl (because it is alot, more then you meed), the heat from 500g was the trick to melting the cheese and butter into a smooth paste that's needed to hold the bucatini together.
2)the mould needs perfectly shaped parchment lightly brushed with oil to go tightly inside the shape before adding the the pasta.
3)you need perfectly sized "support beams" made of bucatini (1 is enough) to go in all the corners. That's 8 totally. Just cut each corner as you go and make sure the 4 holding the final top(roof) piece has a gap the thickness of the pasta so it tucks in tightly
4) here's the secret, but not really of you've worked in French restaurants. The Farce aka meat glue. 1part chicken breast, 1 part cream, season TT. Apply this twice with your finger on the inside. Once when you have the floor and 4 sides up. Once again after you have the 8 piece support beams.
5)after you placed everything in and the roof is in. Pick up the whole house and take the farce and a pallet knife, spread another layer of farce on the bottom and place it down exactly where you want to make it or a small parchment paper. You won't want to move it after that. Then another layer on the roof.
Do everything you did till taking out of the oven, all seems fine 🤙
This is still less the half of the whole recipe we used at the restaurant lol
Contact me know if you really want the rest of it. Add me on Instagram, Phi.bott